Fish Taco Slaw is a quick and easy way to add tons of flavor to your favorite fish tacos. This recipe comes together in minutes and couldn’t be simpler.
I didn’t start eating fish tacos until we moved to South Florida. Almost every restaurant had some type of Mahi Mahi taco or tilapia fish taco.
Over the next 10 years, that was my go-to dish anytime we dined out. Each restaurant had a different spin on the fish taco with some type of fish taco slaw and house made remoulade sauce or fish taco sauce.
Sounds silly, but it’s one of the things I miss most about living in the part of the country. The food! We can’t get fresh seafood here, so we make our versions to keep the cravings to a minimum.
This fish taco slaw is one of those recreation recipes. It’s a great all around slaw recipe with a touch of sweetness, some tanginess from freshly squeezed lime juice, and crunch from shredded cabbage and carrots.
It’s incredibly easy to prepare and very versatile. The best part is that it keeps well in the refrigerator for about 3 days and works well as a side dish for several recipes, not just as a topping for fish tacos.
How to make fish taco slaw:
- In a small bowl, combine mayonnaise, lime juice, sugar, garlic powder, salt, and pepper. Set aside.
- Place the cabbage mix, green onions, and cilantro in a large bowl.
- Pour the dressing over the cabbage mix, green onions, and cilantro. Stir to combine.
- Serve over fish tacos, and store leftovers in the refrigerator for up to 3 days.
To make fish taco slaw with Greek yogurt, simply swap out the mayonnaise with the same amount of plain, full-fat Greek yogurt. You can even use a little bit of mayo and Greek yogurt if you like as long as it equals 1 cup.
Sour cream can also be used, but we don’t recommend using all sour cream. However, using 1/4 cup in place of 1/4 cup of mayo or yogurt would work great!
Absolutely! Some people have an aversion to cilantro, so it’s perfectly fine to leave it out. If you want to add something in it’s place, fresh parsley is a great option.
Yes, for sure! If you don’t want the slight sweetness from the sugar, simply leave it out. The slaw will have more of an acidic, tart taste from the lime juice.
We have not tested the recipe with sugar substitutes, so our best recommendation is to leave it out all together.
Actually, we have an entirely different recipe for spicy coleslaw and it is great on fish tacos! That way, we don’t have to change this recipe at all, we just use the other recipe when we want spicy coleslaw.
- 1 Cup Mayonnaise
- ¼ Cup Freshly Squeezed Lime Juice (6-8 limes depending on how much juice they have)
- 2 Teaspoons Sugar
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 16 Ounce Bag Pre-Shredded Coleslaw Mix
- ¼ Cup Cilantro, chopped
- 2 Green Onions, chopped
- In a medium bowl, combine the mayonnaise, lime juice, sugar, garlic powder, salt, and pepper. Set aside.
- In a separate medium bowl, combine the cabbage slaw mix, green onions, and cilantro. Pour in the dressing, and stir to combine.
- Use on your favorite fish tacos. Refrigerate leftovers for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of slaw. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:2 Ounces
Amount Per Serving: Calories: 127Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 163mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 0g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.